Warm Spinach Salad with Roasted Pecan and Bacon Dressing with Goat Cheese (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/2 pound bacon, small diced |
1 cup julienned red onion |
1 cup roasted pecans |
1 tablespoon plus 2 teaspoons minced garlic |
1/4 cup rice wine vinegar |
salt and freshly ground black pepper |
1 cup goat cheese, room temperature |
2 tablespoons sour cream |
1/4 cup sauteed leeks |
1 egg beaten with 2 tablespoons milk |
1/2 cup flour |
2/3 cup bread crumbs |
3 tablespoons olive oil |
4 cups fresh spinach, cleaned and stemmed |
edible flowers |
Directions:
1. In a saute pan, render the bacon until crispy. Remove the bacon.
2. In the bacon fat, saute the onions for 1 minute. Remove from the heat and pour into a mixing bowl, bacon fat and all. Whisk in the bacon, pecans, tablespoon of garlic and vinegar. Season with salt and black pepper. In a mixing bowl, combine the cheese, sour cream, teaspoon of garlic and leeks together. Season with salt and pepper. Form the mixture into 1 ounce cakes. Dredge the cakes in the flour. Dip the cakes in the egg wash, removing any excess. Dredge in the bread crumbs, coating each side completely.
3. In a saute pan, heat the olive oil. Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through. Remove and drain on a paper-lined plate. Season with salt and pepper. Toss the spinach with the dressing. Arrange the cakes around the greens. Garnish with edible flowers and black pepper.
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